Byron Nielson Vineyard Pinot Noir 2008
-
Wine
Enthusiast -
Robert
Parker -
Wine &
Spirits
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Wine Enthusiast
Silky and velvety soft in the mouth, coating the palate with extradordinary raspberry and cherry flavors, enriched with sweet oak, and spiced with cloves, cinnamon and white pepper. There are even notes of cocoa and orange zest. Yet brisk acidity makes it all clean and vibrant. It's hard to imagine a California Pinot Noir tasting better than this-and what a fantastic bargain. Drink now-2014.
-
Robert Parker's Wine Advocate
The 2008 Pinot Noir Nielson Vineyard, which is produced from Burgundian Dijon clones as well as the old Joseph Swan clone, exhibits plenty of raspberries, black cherries, cola, and roasted herbs in a full-bodied, round, generously endowed style. This is an impressive Pinot Noir to drink now and over the next 3-5 years.
-
Wine & Spirits
Big and brash up front, this pinot noir has some jazz in its acidity, a firm, lively finish that breathes with black cherry and smoke. The tannins are fine, holding the warmth of the wine in check. Ready to serve with Peking duck.
Other Vintages
2017-
Jeb
Dunnuck
-
Wine &
Spirits
-
Wilfred
Wong -
Jeb
Dunnuck -
Robert
Parker
-
Wilfred
Wong -
Robert
Parker -
Wine
Enthusiast
-
Wine
Enthusiast -
Robert
Parker
-
Wine
Enthusiast -
Robert
Parker
-
Wine
Spectator
-
Wine
Enthusiast
-
Wine
Enthusiast
Byron was founded in 1984 by winemaker Ken Brown. With years of experience as a winemaker in Santa Barbara County, Ken recognized the Santa Maria Valley's potential for great wines in the Burgundian style, and was the first winemaker to introduce Rhone-style grape varieties to the area. The first crush at Byron Vineyard & Winery produced 7,600 cases, and Byron soon gained national recognition for high quality Pinot Noir and Chardonnay.
In 1990, the Robert Mondavi family purchased Byron, and Ken Brown became Winemaker and General Manager. He and Tim Mondavi, Robert's son, set about designing the new Byron Winery as an expression of their shared belief in natural farming, experimental viticulture and gentle grape handling. They wanted to eliminate pumping, which shears grape stems, skin and seeds, allows tannins and other harsh elements into the juice and can make wine bitter.
With the aid of noted architect R. Scott Johnson, who designed the Opus One winery in Napa Valley and San Francisco's Transamerica building, Ken designed a multi-level winery that replaces pumping with gravity flow, resulting in more complex, dynamic wines. Byron's vineyards were also expanded and replanted as Ken Brown experimented with trellising systems, new rootstocks and clones, row orientation, and planting density in his quest for the perfect grape.